Title: Eggplant Napoleon
Categories: Vegetarian, Appetizer
Yield: 2 Servings
4 sl Eggplant; 1/2" thick
4 sl Tomato; 1/2" thick
4 Green pepper halves
3 tb Salted butter
1 oz Sherry wine; up to 2 oz
2 ts Roasted garlic (or chopped
-garlic); or more to taste
Salt & pepper; to taste
4 oz Heavy cream
1 tb Basil; chopped
2 ts Parsley; chopped
MMMMM--------------------------GARNISH-------------------------------
2 Basil leaves or micro greens
-such as pea shoots
-(optional)
Preheat the oven to 350°F.
Placing the eggplant on the highest heat of the grill, peppers on
medium heat and tomatoes on the lowest heat, grill the vegetables on
both sides for 2 to 3 minutes on each side or until they have grill
marks and are about half way cooked.
Layer ingredients: eggplant, tomato, pepper, eggplant, tomato, pepper.
Repeat the process for second stack.
Bake in oven for 5 minutes.
While napoleons are baking, make the pesto cream sauce by taking a
medium saucepan and melting the butter. Add the sherry and reduce by
half.
Add the garlic plus salt & pepper to taste. Cook until browned.
Pour in heavy cream and bring to a boil.
Add basil and parsley and reduce by half.
To plate, divide half the sauce equally between the bottoms of 2
plates and place a napoleon stack on top. (Or you can spread 2 tb of
the sauce on the bottom of the 2 plates then top with napoleon stack
and drizzle remainder of sauce over the top of each napoleon.)
Garnish with fresh basil or micro greens, if desired.
Recipe by John Pilarz, Anthony's Italian Creative Cuisine, Haddon
Heights
